By Joanne Bruno | September 10, 2012

Somehow, someway I’ve gotten it into my head that learning to like beets will make me a better person. They’ll make me smarter, funnier, have more friends…or at the least give me one more vegetable to add to my healthy eating repertoire.

Liking beets just doesn’t come naturally to me the way it does to some people, but I’ve found that when you combine vegetables you don’t like with things you’re completely enamored with…they suddenly become tolerable. So in this salad I’ve tossed them with summer’s most delicious stone fruits – peaches and pluots – as well as some feta cheese, whose strong tangy flavor pairs perfectly with the beets’ sweet earthy tones. The resulting dish is so tasty that even I, a former beet hater, can look forward to eating it.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Photos: Joanne Bruno

Recipe adapted from Love and Olive Oil

Peach, Pluot & Roasted Vegetable Salad Recipe

Servings: 4
Calories: 355 per serving
Prep Time: 20 mins
Cook Time: 20-25 mins
Total Time: 40-45 mins


  • 3 medium golden beets
  • 2 large carrots
  • 2 tbsp olive oil, divided
  • salt and black pepper , to taste
  • 1 cup rye berries (or grain of your choice), prepared according to package directions
  • 1 tsp balsamic vinegar
  • 2 sprigs fresh thyme, finely chopped
  • 1 peach , diced
  • 2 plouts or plums, diced
  • 4 oz feta cheese, crumbled


1. Preheat oven to 400 degrees.
2. Peel and cut the beets and carrots into 1-inch pieces. Toss with 1 tbsp olive oil, salt and pepper. Place on a parchment paper-lined baking sheet and roast for 20-25 minutes or until tender.
3. Toss the rye berries with 1 tbsp olive oil, balsamic vinegar, thyme and salt and pepper to taste. When veggies are done, toss them with the grain along with the peach, pluots, and feta cheese. Serve warm or at room temperature.

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